Directions

Test for sweetness and consistency, make a patty to see if it holds together.

If it is still too dry, add more maple syrup or some water.

Press batter into a flat pan that is lined with wax or parchment paper.

Put pan in fridge for at least 1 hour. Removed from pan onto cutting board, peel off paper (it can be kept in freezer and re-used).and cut into bars.

Activating your nuts and seeds

Why?
All nuts and seeds have enzyme inhibitors (like phytates) which allow them to last a long time without spoiling but also draw minerals from our body to digest them properly. Nuts and seeds have all the potential in them to become a full grown plant or tree and this energy is released upon contact with water. Soaking “activates” the germination process, making them much more nutritious and easier to digest (“alive” vs. dormant).

How?
Soak at least 6 hours or over night in water (some people add vinegar or salt to the water). Drain the (not so clean) water and rinse. Leave in strainer for some time to drain well. Dehydrate for 5 – 10 hours or make small batches at a time and store them in your fridge to sprinkle on meals.